Sushi Rosgo Technique Festival "Otoro Rare Shabu"

The "Sushiro Gogi Festival" will be held from October 27th at each Sushiro store. In order to bring out the deliciousness of carefully selected ingredients such as "Otoro Rare Shabu" and "Comparison of eating live abalone (raw, charred soy sauce, tempura liver soy sauce)", we have a lineup of ingredients that have been finished with time and effort at the store.

Sushi Rosgo Technique Festival

Sushiro "Sushiro Gogi Festival"

Introducing "Sugogi Neta", which is attractive enough even if it is made of raw materials, with "one-time effort" added to bring out the deliciousness, such as "shell peeling" and "shabu-shabu" in the store.

Otoro Rare Shabu

Sushi Rosgo Technique Festival "Otoro Rare Shabu"

The sweetness of the fat is brought out by cutting the large Toro of natural Indian bluefin tuna, which is characterized by its sweet fat, into large pieces in the store, dipping it in hot water and shabu-shabu just before serving. You can enjoy the great sweetness that can only be enjoyed because of the exquisite fire condition of "rare shabu-shabu". The price is 330 yen (tax included, same below).

Comparison of eating live abalone (raw, charred soy sauce, tempura liver soy sauce)

Sushi Rosgo Technique Festival "Comparison of eating live abalone (raw, charred soy sauce, tempura liver soy sauce)"

Sushi Rosgo Technique Festival "Comparison of eating live abalone (raw, charred soy sauce, tempura liver soy sauce)"

The abalone, which is a high-class ingredient, arrives in a state of outstanding freshness, and is carefully removed from the shell one by one in the store before being cut. The first piece is "raw" so that you can enjoy the freshness of live abalone, the elegant scent of rocky shore, and the crunchy texture. The second piece is served in a "broiled" irresistible aroma of soy sauce. The third piece is "tempura" with homemade liver sauce. Arrangements are added to the fresh abalone that can be enjoyed as it is, making it a dish that can be eaten and compared. The price is 528 yen.

Engawa charred soy sauce

Sushiro "Engawa Scorched Soy Sauce"

A dish in which the umami is condensed by salting the porch to bring out the umami and roasting it just before serving. You can enjoy the sweet fat and the aroma of charred soy sauce. The price is 110 yen.

Nagasaki swordtip squid

Sushiro "Swordtip squid in Nagasaki"

Uses a natural swordtip squid known as a high-class squid. Each cup is carefully handled in the store. The price is 165 yen.

Inside the store that was left overnight 〆 Mackerel

Sushiro "Inside the store that was left overnight" Saba

A dish made with Sushiro's original vinegar inside the store. The price is 165 yen.

Smooth pudding where the cheeks fall

Sushiro "Smooth pudding with falling cheeks"

A delicious pudding with a smooth texture that is steamed in the store. The price is 198 yen.

Large Toro Large Cut

Sushiro "Large Toro Large Cut"

The price is 330 yen.

The finest roasted seaperch

Sushiro "The best roasted seaperch"

The price is 330 yen.

Comparison of eating live abalone and raw abalone

Sushiro "Comparison of eating live abalone and raw abalone"

The price is 330 yen.

Comparison of eating raw surf clams (body, string)

Sushiro "Comparison of eating raw surf clams (body / string)"

Raw distribution that has never been frozen. Both the body and the string are boiled. The price is 330 yen.

Compare eating octopus (broiled octopus)

Sushiro "Comparison of eating octopus (broiled octopus)"

The price is 165 yen.

Is it a true sword?

Sushiro "Is it true that it is a sword?"

The price is 165 yen.

John Dory Tempura Rice Ball Nanban

Sushiro "John Dory Tempura Rice Ball Nanban Nose"

The price is 165 yen.

* Some products may not be available depending on the store.